Topped with fresh, barely sweetened whipped cream, this is like a jammy slice of strawberry shortcake. Rustic, sweet, and tart from the buttermilk and rhubarb, this tender cake is fit for the whole warm weather season.
By Tux Loerzel
The arrival of warm weather and green leaves makes me crave fresh produce and bright spring berries like crazy. I mentioned last week that as much as I crave these foods, local production hasn’t caught up to my cravings just yet and so far the produce at the green markets leaves a bit to be desired.
Wandering the aisles of the grocery store the other day I stumbled across a big bucket filled with rhubarb stalks. Conveniently located behind the rhubarb were stacks and stacks of organic strawberries fresh from the freight truck.
I tried to resist, but their strawberry siren song was too much for me and I circled the produce section twice before finding them in my basket at the checkout line.
There aren’t many things in this world that I love more than a strawberry rhubarb pie, but a pie is so filling-centric that I know I need to wait for strawberry season proper to go that route.
Tart rhubarb and a healthy bit of sugar would help doctor up my lackluster berries, but in this case they would need to be more of an accent flavor and less of the main attraction. I needed to come up with a recipe that would elevate them and let them shine without expecting too much of them.
It didn’t take me long to think of a rustic skillet cake I made last summer, with caramelized peaches and cornmeal (find the delicious recipe here). Perfect! I didn’t want to go the cornmeal route this time, but the basic idea was spot on. I’d cook the sliced berries with the rhubarb, a bit of butter, and some sugar; and then I’d pour them over a tender buttermilk cake baked in a big ol’ cast iron skillet.
Topped with fresh barely sweetened whipped cream, it’s like a jammy little slice of strawberry shortcake.
Rustic and unfussy. Sweet and tart. Fluffy and tender. The cooked strawberry rhubarb is sweet and bright and jammy and fresh. The cake is just sweet enough and a tiny bit tart from the lemon and buttermilk. It’s buttery and light and moist and just perfect.Print
Tux is a food blogger, photographer, dog lover, husband, and avid baker living in Bushwick, Brooklyn. Originally from upstate New York, he inherited his love of cooking and baking from his mother and grandmother. With the encouragement of good friends and several glasses of wine, he began his food writing and blogging adventure in the fall of 2013. Learn more about Tux at his blog Brooklyn Homemaker